I made almond milk last week and ended up with some almond meal as a byproduct. I wasn’t quite sure what to do with it at first but found a lot of people have used them as coating to make gluten free chicken nuggets. So I decided to give them a shot. I really liked the seasonings I used, they were subtle yet flavorful. These don’t turn out with a crispy crunchy coating like you might expect from chicken nuggets but they hit the spot especially since I haven’t had chicken nuggets since being diagnosed. I will need to watch the chicken very carefully though next time because mine were a little dry, so I might take them out a minute or two earlier next time. I dipped mine in Whole30 approved mayo mixed with siracha becasue I liked a little spice with it (and I didn’t have any Whole30 ketchup), but I think they would also be good dipped in ketchup or ranch dressing.
Adapted from Kalyn’s Kitchen
- 2 boneless skinless chicken breasts, fat trimmed
- ⅔ cup almond meal
- ½ tsp paprika
- ½ tsp smoked paprika (or can just use full tsp of regular)
- ¼ tsp thyme
- ¼ tsp rosemary
- ¼ tsp onion powder
- salt and pepper
- Olive oil
- Preheat oven to 400 degrees. Line baking sheet with foil and brush olive oil over the pan. Place pan in oven whie it preheats (aprox. 5-10 min)
- Cut each chicken breast into 6 or so equal size pieces. Flatten with meat mallet until chicken pieces are the same size.
- Mix almond meal, paprika, smoked paprika, thyme, rosemary, onion powder, and some salt and pepper in a shallow bowl.
- Coat each chicken piece with almond meal mixture.
- Place chicken pieces on baking sheet and cook in oven for 8-10 minutes until side touching the pan is slightly brown. Flip each chicken piece and cook for 8-10 more minutes until golden. Serve with Ketchup (whole30 approved or make your own) or I mixed some Whole30 mayo with siracha sauce.
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